Recipe

Black Forest Strata Recipe

Add Step-by-Step Photos	Tuilelaith / All my dishes 1 month, 2 weeks ago This was too good to pass up, and I can not sleep. I hate being sick... Prep:60m Cook:40m Servings:8	Tuilelaith
	chocolate creamy

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Ingredients

For the cookies:

6 ounces bittersweet chocolate, coarsely chopped

2 1/2 cups all-purpose flour

1 tablespoon unsweetened cocoa powder

1 teaspoon baking soda

3/4 teaspoon kosher salt

1/2 teaspoon instant espresso powder

1 cup granulated sugar

12 tablespoons unsalted butter (1 1/2 sticks), at room temperature

1 teaspoon vanilla extract

2 large eggs

For the chocolate crème anglaise:

2 cups heavy cream

1/2 cup granulated sugar

9 large egg yolks

2 ounces bittersweet chocolate, coarsely chopped

For the garnish:

1 pound dried cherries

1 cup Lindemans Kriek Lambic

1 cup heavy cream

To assemble:

4 ounces bittersweet chocolate, coarsely chopped

Directions

For the cookies:

Heat the oven to 375°F and arrange the rack in the middle.

Melt chocolate, stirring occasionally, in a small saucepan over low heat; set aside.

Whisk together flour, cocoa powder, baking soda, salt, and espresso powder in a medium mixing bowl to aerate and break up any lumps.

In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and butter at medium speed until light in color.

Beat in vanilla extract, then add eggs one at a time until fully incorporated.

Turn off the mixer and scrape down the sides of the bowl; add melted chocolate and mix until smooth.

Add dry ingredients and beat at low speed just until incorporated.

Drop dough by rounded tablespoonfuls onto a baking sheet and bake until cookies are puffed and set, about 8 to 10 minutes.

Transfer cookies to a rack and let cool to room temperature.

(Makes 36 cookies.)

For the chocolate crème anglaise:

Combine cream and 1/4 cup of the sugar in a medium saucepan over medium heat.

Bring to a boil and immediately remove from heat.

Whisk together remaining sugar and egg yolks until pale and well incorporated.

While constantly whisking, slowly pour in 1/2 of the hot cream.

Pour egg-cream mixture back into the saucepan with the hot cream and place over low heat.

Stirring constantly, cook mixture until it thickens enough to coat the back of a spoon, about 10 minutes. Remove from heat.

Melt chocolate over low heat and whisk into crème anglaise.

Cool and refrigerate.

For the garnish:

Combine cherries and lambic in a medium bowl, and set aside until cherries rehydrate, about 15 minutes.

Drain cherries and reserve lambic.

Whisk lambic and cream together, and beat to form medium peaks; refrigerate until ready to use.

To assemble:

For each serving, break up three cookies and set aside. In a 4- to 5-inch-tall glass (with a 2-1/2- to 3-inch diameter), layer 1/3 of the cookie pieces, a rounded tablespoon of the whipped cream, 1 tablespoon of the crème anglaise, a few soaked cherries, and a bit of the chopped chocolate.

Repeat twice to make three complete layers.

Refrigerate until ready to serve.

Note: After assembling your desserts, you’ll have some leftover chocolate cookies.

We’re sure you’ll figure out what to do with them!

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http://www.chow.com/recipes/10714

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